A Novel Quality Classification Method to Measuring Chemical Contents in Tobacco Leaves

机译：一种测量烟叶化学含量的新质量分类方法

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Tobacco quality classification plays a significant role in its market price determination.Conventional methods including linear discriminant analysis, K-means clustering and BP-neural network flaw in capture the nonlinear structure. The use of support vector machine (SVM) has been shown to be a cost-effective technique. But it is used as a non-preprocessing way for a classification task. This paper extended SVM with kernel principal component analysis (KPCA) for extract valuable discriminatory information. The method is then applied to classify tobacco leaves quality of the Wulong country, one of the most important tobacco planting areas of Chongqing. The classification performance of the proposed method is proven superior compared with other statistical and machine learning methods.

机译：烟草质量分类在其市场价格确定中起着重要作用。常规方法包括线性判别分析，K均值聚类和BP神经网络缺陷来捕获非线性结构。支持向量机（SVM）的使用已被证明是一种经济高效的技术。但是，它用作分类任务的非预处理方式。本文通过内核主成分分析（KPCA）扩展了SVM，以提取有价值的歧视性信息。然后将该方法用于对重庆市最重要的烟草种植区之一的武隆县的烟叶质量进行分类。与其他统计和机器学习方法相比，该方法的分类性能被证明是优越的。

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来源
《Informationization, Automation and Electrification in Agriculture》|2008年|191-196|共6页
会议地点 Zhengjiang(CN);Zhengjiang(CN)
作者
K.Kottas; rnJ.Stubbendieck;
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作者单位

JIANG Wei@College of Computer and Information Science, Southwest University, P.R.China, 400716--LV Jiake@College of Computer and Information Science, Southwest University, P.R.China, 400716--;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农业现代化建设;
关键词
Kernel principal component analysis; Support vector machine; Preprocessing; Agriculture;

机译：核主成分分析;支持向量机;预处理;农业;

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1. Classification of the fragrant styles and evaluation of the aromatic quality of flue-cured tobacco leaves by machine-learning methods [J] . Li Gu, Lichun Xue, Qi Song, Journal of Bioinformatics and Computational Biology . 2016,第6期

机译：通过机器学习方法对烤烟叶片芳香族品质的芳香样式和评价分类
2. Classification Quality of Tobacco Leaves as Cigarette Raw Material Based on Artificial Neural Networks [J] . Yuslena Sari, Ricardus Anggi Pramunendar International Journal of Computer Trends and Technology . 2017,第3期

机译：基于人工神经网络的烟叶为卷烟原料分类质量
3. Classification and Quality Evaluation of Tobacco Leaves Based on Image Processing and Fuzzy Comprehensive Evaluation [J] . Fan Zhang, Xinhong Zhang Sensors . 2011,第3期

机译：基于图像处理和模糊综合评价的烟叶分类与质量评价
4. A Novel Quality Classification Method to Measuring Chemical Contents in Tobacco Leaves [C] . International Conference on Informationization, Automation and Electrification in Agriculture . 2008

机译：一种新的质量分类方法，用于测量烟叶中的化学含量
5. CHEMICAL CONTENT AND USABILITY OF CLOSE-GROWN TOBACCO. CLOSE-GROWN TOBACCO: CHEMICAL AND PHYSICAL PROPERTIES OF THE RECONSTITUTED SHEET. CLOSE-GROWN TOBACCO: BURN PROPERTIES, SMOKE CHEMISTRY, AND BIOLOGICAL ACTIVITY OF CONDENSATE. CLOSE-GROWN TOBACCO: INFLUENCE OF PLANT POPULATION AND LEAF: STALK RATIO ON FLAVOR CONSTITUENTS. CLOSE-GROWN TOBACCO: SUBJECTIVE SMOKE PANEL EVALUATIONS (NICOTIANA TABACUM, HEALTH) [D] . CAMPBELL, CONNIE RAY 1985

机译：密闭烟草的化学成分和可用性。密闭烟草：重组纸的化学和物理性质。密闭烟草：燃烧物的性质，烟雾的化学性质和冷凝物的生物活性。密植烟草：植物种群和叶片的影响：香根草比例对调味品成分的影响。密闭烟草：主观吸烟小组评估（烟叶，健康）
6. Classification and Quality Evaluation of Tobacco Leaves Based on Image Processing and Fuzzy Comprehensive Evaluation [O] . Fan Zhang, Xinhong Zhang 2011

机译：基于图像处理和模糊综合评价的烟叶分类与质量评价
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

A Novel Quality Classification Method to Measuring Chemical Contents in Tobacco Leaves

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